Rista Recipe

Kashmiri cuisine presents meat and spice lovers with a pleasant opportunity to dive into some delicious and rich preparations like the rogan josh, mutton yakhni, rista, and many more preparation that delight every palate. The latter, rista, uses juicy meatballs instead of whole meat pieces simmered in a rich and fiery gravy laden with delicious amounts of fat, spices, and flavor.

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The meat dish involves the use of some of the most aromatic and flavorsome spices in your kitchen, giving you a delectable final result. Making rista can be a tricky job but if you follow the below recipe to every word, the chances of you gobbling up a flawless rista are high.

 

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Rista Recipe
Votes: 2
Rating: 4.5
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Cook Time 105 minutes
Servings
people
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls.
  2. Add brown cardamom powder, a little salt and 1 teaspoon ginger powder. After mixing well make round balls about 3 inches diameter.
  3. Heat oil in a large vessel and add salt, asafetida and a glass of water and red chili powder. Keep on stirring until it leaves the red color.
  4. Add about 8 glasses of water and the rest of the spices and bring to a boil. While the gravy is boiling add meatballs slowly and gently boil for an hour.
  5. Add the moval extract and simmer for 15 minutes. Serve with boiled rice.
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Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.